Stir-Fried Egg Whites with Poached Pigeon Egg and Crab Claw


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This is an elegant intepretation of a dish called sai pang xie, which translates to ‘almost better than crab‘—a popular stir-fry of egg whites and crab meat. Instead of serving the dish in a messy heap on a family-size food platter, as Chinese restaurants are wont to do, we serve the ingredients separately in individual portions. By not combining the ingredients together in a stir-fry, the delicate simplicity of stir-fried egg whites and poached pigeon egg and the fresh crustacean tang of crab shine through while complementing each other.